Tuesday, August 03, 2010

JS:There are so many versions of dandan mian as there are eaters of dandan mian that I'm not even claiming this to be a definitive version, even within the limited confines of our household.

First of all, there's eggplant in this dandan mian! How did that happen?

Well, I happen to have some eggplants around and I thought it would be a good way to use eggplants. The creaminess of mushed eggplants seem to be a natural fit in dandan mian.

This is a more a dry, sesame-y version of dandan mian, rather than a broth-y, more vinegar-y version.

JS:Given that during this time we were trying -- in our delusion, still trying -- to eat within "healthy" guidelines, I thought that I could cut down on the amount of oils and sesame paste by using the creaminess of eggplants in its stead. I even bought whole wheat noodles to use in this dandan mian to push up its health-quotient.

Please note that I don't think our diet is particularly unhealthy. Our problem is we like to eat, and when we eat, we tend to have no self-control and eat to our hearts' desire. We like to eat different cuisines -- and some of these cuisines have not gone over to the "light" side of whole grains and lean meats.

I tried, oh yes, I tried, but gosh darn it, lean meats are just not as flavourful as those intermarbled with fat!

It's pork belly or bust in this household.

Whole grains? Well, as I have lamented before, sometimes whole grains just cannot be substituted for their white counterparts. I mean, there's got to be a reason why we've milled and sifted flour to be white. Doesn't it taste so much better as a pizza crust?

Forgive the circuitous route to the procedural portion of this eggplant dandan mian.

JS:I started by adding garlic to a scant 2 tablespoons of chili oil and stir-frying the eggplant. Following Fuschia's recipe for a version of dandan mian, I thought I'd add some Tianjin preserved vegetables as well so I stir-fried that with the eggplant as well.

(You can use Sichuan preserved vegetables instead of Tianjin, if you have them.)

JS:I added some Shaoxing wine, soy sauce, Chinkiang vinegar, and water to the pan. I covered the pan and let the eggplants steam until they were soft and creamy.

JS:Meanwhile, I roasted some Sichuan peppercorns in a separate pan to be ground in a mortar and pestle. I like my dandan mian with a more than generous sprinkle of ground Sichuan peppercorns.

TS:That above are the whole wheat noodles. We simply boiled them until done.

Actually, I don't mind whole wheat noodles. I actually quite like them! But I guess, as mentioned before in our Brown Rice Bibimbap post, it depends on the application.

JS:To make the second part of the sauce, simply mix soy sauce, chili oil, and sesame paste. As we were trying to cut down on the fat, we were a tad skimpy with the oil and the sesame paste. Rest assured that the recipe below reflects corrected amounts for maximum deliciousness.

I don't know what we were being so skimpy about, as it would have only an extra 120 calories per serving, according to TS' calculations.

JS:After cooking the eggplants and boiling the noodles, the dandan mian is simply a matter of assembly.

TS:Our whole wheat noodles went in first, followed by cucumber shreds, the eggplant, then the sesame sauce. Each bowl was finished with chili oil and ground Sichuan peppercorns.